Dragons (and MiniChefs) Love (not spicy) Tacos

MiniChef loves dragons. According to my Facebook memories, the true keeper of all things memorable, dragons and monsters have been his number-one interest for at least a year and a half. He devours any and all media about imaginary creatures, and as someone who was obsessed with mythology as a kid--most girls my age had posters of Kirk Cameron and the New Kids on the Block; I had a poster of Icarus--I'm 100% okay with that.

One of his all-time favorite books is Dragons Love Tacos by Adam Ruben and Daniel Salmieri, which was a very logical choice for our next Book-Cook Project!

I asked the MiniChef what kind of ingredients he'd like to have in his tacos. His answers were "pork and cheese." Tacos al pastor(-ish) with queso fresco were a perfect fit. Of course, neither MiniChef nor dragons agree with spicy ingredients in their tacos; dragons will breathe fire and burn down your house if they get a taste of jalapeños at a taco party, and MiniChef will burst into tears if he has any.

So, one of MiniChef's jobs as our resident dragon expert was to smell spices we were thinking about adding and deeming them "too spicy" or Just right." Cayenne, chipotle, and chili powder were too spicy, but cumin was just right.

The tacos came out beautifully, and it was fun to make them together!

We did have spicy salsa on the table for Jake...but be sure to read the ingredients with your little chef, and bury any spicy salsa in the backyard if you've invited any dragons over.

Not-Spicy Tacos al Pastor(-ish)

1 pound pork tenderloin
1 medium onion
1 large clove garlic
1/4 cup orange juice
1 tsp ground cumin
1 tsp dried oregano
1 tsp pepper
3/4 tsp salt
1 T canola oil
1 bunch cilantro
5 oz queso fresco (about half of a package)
Fresh pineapple chunks (we used pre-cut, but you can certainly chop your own)
6 (8-inch) soft corn tortillas (flour tortillas are fine, too)

I did:
Cut the pork tenderloin into 1/2-inch strips. Roughly chop the onion and garlic, and put everything into a large zip-top bag.

Side note: measuring is such a great way to learn math!

Smushing the marinated pork.

MiniChef joined me for:
Add the next five ingredients to the bag with the pork, onion, and garlic. Seal the bag and smush everything until combined. (MiniChef had a lot of fun with that part.) Stick the bag in the fridge for at least two hours, and up to 24*. Go watch some Powerpuff Girls.

I did:
Warm the canola oil in a large pan over medium-high heat. Take the pork mixture out of the fridge, and put the entire contents in the pan. Cook, stirring occasionally, until the pork is cooked through and lightly browned, about 10 minutes. Put in a bowl and set aside.

MiniChef did:
Meanwhile, chop the cilantro and pineapple, and crumble the queso fresco. Put each in its own bowl.

I did:
Heat up the tortillas using your preferred method.**

We did together:
Set the tortillas and the bowls of pork, cilantro, pineapple, and queso fresco on the table. Make your own tacos!

"Mama! take my picture with my taco!"

*Since we made the tacos after school, the pork mixture spent about three hours in the fridge.
** I miss my gas stovetop, where I would have just heated them over the open flame. This time, I just used the microwave.